Shipwreck

1. This is an easy recipe. Preheat the oven to 400 degrees F.

2. Line the bottom of a casserole dish, or roasting pan, with the ground beef. Put 1/3 of the tomato soup on top, and a bit seasoning salt or Mrs. Dash.

3. Layer potatoes, carrots and onion, in that order.

4. Add the rest of your tomato soup, and Mrs. Dash, also, you could substitute with your favourite seasoning - I use chili powder and a little cayenne to boost the heat a little.

5. Bake, covered, for 2 hours.

6. Enjoy!

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	59.1128 g
Protein	92.1786 g
Carbohydrates	41.9612 g
Energy	1092.0654 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3281 g
Water	699.8135 g
Aspartic acid	0.1365 g
Calcium, Ca	112.7447 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0045 g
Lutein + zeaxanthin	6 g
Fiber, total dietary	4.9314 g
Fatty acids, total saturated 22:0	0.0136 g
Carotene, beta	1.5 g
Niacin	22.0281 mg
Fatty acids, total saturated 18:4	0.0091 g
Fatty acids, total trans-polyenoic	0.6169 g
Arginine	0.156 g
Riboflavin	0.739 mg
Fatty acids, total polyunsaturated 15:0	0.3538 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3221 g
Fatty acids, total saturated 20:1	0.068 g
Glutamic acid	0.387 g
Sodium, Na	1272.9395 mg
Fatty acids, total saturated 16:1 undifferentiated	1.574 g
Total lipid (fat)	59.1128 g
Manganese, Mn	0.2389 mg
Fructose	1.935 g
Proline	0.018 g
Fatty acids, total saturated 16:0	12.5112 g
Fatty acids, total saturated 8:0	0.0045 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.821 g
Sucrose	1.485 g
Choline, total	314.8716 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.4944 g
Fatty acids, total polyunsaturated 18:1 t	2.7896 g
Sugars, total	25.7978 g
Serine	0.0315 g
Fatty acids, total saturated 10:0	0.0227 g
Fatty acids, total saturated 18:0	8.9871 g
Fatty acids, total saturated 20:4 undifferentiated	0.0544 g
Vitamin B-6	1.7903 mg
Selenium, Se	65.1602 g
Ash	13.3418 g
Fatty acids, total saturated 18:1 undifferentiated	19.8098 g
Pantothenic acid	2.7972 mg
Phenylalanine	0.0375 g
Copper, Cu	0.3443 mg
Betaine	36.4374 mg
Fatty acids, total trans-polyenoic 15:1	0.0091 g
Thiamin	0.2913 mg
Methionine	0.003 g
Iron, Fe	10.2047 mg
Carbohydrate, by difference	41.9612 g
Phosphorus, P	837.2876 mg
Folate, total	55.7156 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0045 g
Alanine	0.0315 g
Cholesterol	287.181 mg
Valine	0.0315 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0045 g
Fatty acids, total saturated 18:2 undifferentiated	1.9518 g
Glycine	0.0375 g
Glucose (dextrose)	2.955 g
Fatty acids, total saturated 14:0	1.5709 g
Zinc, Zn	20.8935 mg
Isoleucine	0.021 g
Fatty acids, total saturated 12:0	0.0408 g
Fatty acids, total polyunsaturated	2.4386 g
Fatty acids, total saturated 14:1	0.3357 g
Leucine	0.0375 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.6169 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	610.2461 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0726 g
Folate, DFE	55.7156 g
Tryptophan	0.021 g
Vitamin C, total ascorbic acid	32.8299 mg
Phytosterols	22.5 mg
Fatty acids, total polyunsaturated 18:1 c	17.0007 g
Fatty acids, total saturated 20:0	0.0862 g
Tyrosine	0.021 g
Vitamin B-12	8.9358 g
Vitamin K (phylloquinone)	5.5895 g
Fatty acids, total saturated	24.8694 g
Histidine	0.021 g
Fatty acids, total monounsaturated	21.792 g
Threonine	0.0315 g
Folate, food	55.7156 g
Fatty acids, total polyunsaturated 17:0	0.6668 g
Vitamin E (alpha-tocopherol)	1.6176 mg
Fatty acids, total trans	3.4065 g
Fatty acids, total trans-monoenoic	2.7896 g
Magnesium, Mg	101.1827 mg
Lysine	0.0585 g
Potassium, K	1529.8835 mg
Cystine	0.006 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Carrot	3	0	0	0
Onion	1	60	14.01	0.15
Potato	3	0	0	0
tomato soup	10.5 ounces	133.9514	27.9512	1.2204
beef	1 lb	898.114	0	57.7424
seasoning salt	1 tablespoon	0	0	0